The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1/2/3 with tangzhong

GlennM's picture

1/2/3 with tangzhong

This is something I have tried twice now and it’s quite good. 
Basically a 1/2/3 recipie with tangzhong. In this case I used:

125 gr starter

150 gr water

355 gr all purpose flour

120 gr of tangzhong ( 20 gr flour and 100 gr milk)

8.25 gr salt

1 teaspoon honey

I use the aliquot jar and proof to 50% - into the fridge and bake cold the next day